This weekend's cooking has been pleasingly seasonal.
Here's cranberry-walnut bread, which I made for a visit from my friend Gail.
Cranberries always seem so pretty and cheerful, don't they?
And here's an arugula-spinach salad with prosciutto, roasted butternut squash, walnuts, goat cheese, and a sherry vinaigrette.
And thanks to a generous gift of dill from my friend Tim, here are some feta-dill biscuits.